In the Kitchen: Spring Pea Soup

So Ms. Ivanka Trump tweeted one of her favorite recipes a few days ago – Spring Pea Soup from the Canyon Ranch cookbook – and I just had to try it. First off, browsing their entire recipe compilation is absolutely mouthwatering. And second, there’s a healthy twist to everything they feature, making both the cooking and consumption process even more enjoyable.

As for the pea soup, all you need to do is dice up the leeks, onions, and scallions, saute this in a saucepan, and mix in the peas and veggie stock until it comes to a simmer.  Puree the concoction to your preferred consistency and add salt and pepper to taste. Then it’s ready to go! All in all, this should take no more than an hour from start to finish.

3/4 cup diced onions
3/4 cup diced leeks
1/2 cup chopped scallions
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
2 1/2 cups fresh English peas or frozen peas, thawed
5 cups Vegetable Stock
1/2 cup chopped chives
1 teaspoon mint
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

The above makes eight servings, each containing about 80 calories and 4 grams of fat.

Jay actually liked it too, and I still have a bit of leftovers stored in the fridge.  I’m thinking this could be served chilled as well.  Anyway, I’ll definitely be trying out more Canyon Ranch recipes! Maybe back to baking with the Mocha Pound Cake?


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